These quick & easy keto salmon patties are a low-carb, healthy, and delicious meal made from canned salmon & topped with lemon garlic aioli. Ready in just 20 minutes!

What Makes This Recipe Great

Stick with me here. You know the canned salmon that’s right next to the canned tuna? Did you know canned salmon makes the most delicious keto salmon patties?

I wouldn’t have believed it. But after testing and re-testing this recipe, I am convinced that this is a keto recipe rotation staple! Who knew?

These keto salmon patties are life-changing. Imagine a crispy, delicious crab cake made with salmon instead. Topped with tartar sauce or lemon garlic aioli, these low carb keto salmon cakes will blow your mind!

A quick and easy meal that’s nutritious and filling and perfect for a busy weeknight!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

Ingredients Notes

ingredients for salmon cakes

Canned Salmon: Be sure to read your can labels. Canned salmon can come with skin and bones in it, or skinless and boneless. The skin and bone are more nutritious! The skin and bones dissolve when mixed together, though it definitely doesn’t look the most appetizing. Look for “skinless + boneless” canned salmon if you prefer. I like the Wild Planet brand for my salmon patties, which is easy to find and practices sustainable fishing practices.

Almond Flour: Salmon cakes are usually made with bread crumbs, but I swapped it for almond flour and it was perfect. Almond flour has more protein and fewer carbs- win-win!

Fresh Herbs: I add tons of fresh herbs to bring brightness to these keto salmon cakes.

Mayo: Adding in mayo keeps these keto salmon patties super juicy and moist. I love my homemade keto mayo recipe, but you can also use your favorite keto-friendly mayonnaise.

Eggs: The eggs help keep your low carb salmon patties together. Don’t skip this part or your patties might not keep their shape as well.

Recipe Step by Step

  1. Heat your cast-iron skillet over medium heat.
  2. In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt, and garlic powder. Stir to combine.
  3. Divide the mixture into 4 to make larger patties, or use a large cookie scoop (3 tablespoons) to make about 12-15 smaller slider size patties. Use a moderate amount of pressure to press them together.
  4. Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until crispy and golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown. Remove from the heat and transfer to a wire rack to rest and cool for 3 minutes.
  5. Serve your keto salmon patties warm topped with lemon dill aioli or tartar sauce. I highly recommend serving these with my herby lemon coleslaw.
Salmon cakes cooking in a cast iron skillet

The BEST Salmon Patties Sauce

Dipping sauces for these low carb keto salmon cakes are a must! Whether you’re looking for a classic tartar sauce or a tangy lemon dill sauce, I’ve got you covered!

Lemon Garlic Aioli

This super popular & delicious lemon garlic aioli is so good you can eat it with a spoon! Make a double batch and use it for all of your sauce or dipping needs!

Tartar Sauce

This easy keto tartar sauce is just 2 ingredients and is ready in 5 minutes!

What to Serve with Keto Salmon Patties

I’m going to have to insist you make my whole30 + keto herby lemon coleslaw to serve with these keto salmon cakes. It’s kind of the perfect meal. You’re already chopping herbs, so just chop a few more for the coleslaw.

If you make the keto coleslaw and the keto salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade keto mayo for the coleslaw dressing, to use in the salmon cakes, and to make the lemon garlic aioli. Don’t you love when it works out like that?

Salmon cake on a white plate with coleslaw and lemon wedges

Expert Tips

Substituting Canned Tuna, Crab, or Chicken: You can definitely use canned tuna, crab, or chicken in place of canned salmon. You’ll need the same amount, 18 ounces in total drained and all moisture squeezed out.

Using Fresh Salmon: I’ve made this using raw salmon that I’ve pulsed in my food processor. It’s just not as good. I actually prefer using canned salmon. I think the canned salmon is juicier from being packed in water. You could for sure use leftover cooked salmon to make these. For this recipe amount, you would need 18-ounces worth. Roughly 1.5 cups cooked and finely chopped salmon. It *may* need a little more mayonnaise to keep it juicy since it wasn’t packed in water.

Nut-Free/Almond Flour Substitute: If you need these keto salmon cakes to be nut-free, you can use pork rind panko! Or, if you don’t need it to be Whole30 + Keto you can use regular or gluten-free panko or bread crumbs.

Dried Herbs: In a pinch, you could use dried herbs. But I really love the fresh herbs because they add tons of brightness.

Make-Ahead: You can assemble the salmon cake batter and store it in the fridge covered in an airtight container for up to 3 days. Form patties and cook when ready.

Leftovers: Store leftover low carb salmon patties in an airtight container for up to 5 days in the refrigerator. These are delicious served cold. If you want to warm these keto salmon cakes either microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out), or reheat in a 350ºF oven until warm, 8-12 minutes. Be careful, because microwaved fish smells really strong.

Salmon cake on a white plate with aioli, coleslaw and lemon wedges

Recipe FAQs

How do I keep my salmon patties from falling apart?

The egg is a super important step! Combined with the almond flour and salmon, the egg helps bind the patties together and keep their shape. If your keto salmon cakes are falling apart, you may have skipped the eggs.

Is salmon good on keto?

Yes! High in protein, low in carbs, Salmon is an excellent source of vitamins and Omega 3s! It’s such a great way to spruce up a salad, and quick to make keto salmon cakes like the recipe here.

How many carbs are in keto salmon patties?

There are 5 net carbs in one serving of these low carb keto salmon cakes.

Can I make these keto salmon patties in the air fryer?

Yes! Spray the basket and the tops of the salmon patties with avocado oil. Turn your air fryer to 425F and cook for 13-15 minutes. Keep an eye on your salmon patties and remove them when they are golden brown. It’s important to watch them so they don’t burn.

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Keto Salmon Patties

These quick & easy keto salmon patties are a low-carb, healthy, and delicious meal made from canned salmon & topped with a lemon garlic aioli. Ready in just 20 minutes!
4.99 from 94 ratings

Ingredients 
 

  • 3 6-ounce cans wild alaskan salmon, drained and moisture squeezed out in a paper towel (see Notes)
  • 1/2 cup almond flour
  • 1/4 cup mayonnaise
  • 2 eggs
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon lemon juice, from about half a lemon
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup avocado oil

Equipment

Instructions 

  • Heat your cast iron skillet over medium heat.
  • In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.
  • Divide the mixture into 4 to make larger patties, or use a large cookie scoop (3 tablespoons) to make about 12-15 smaller slider size patties. Use a moderate amount of pressure to press them together.
  • Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until crispy and golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown.
  • Remove from the heat and transfer to a wire rack to rest and cool for 3 minutes.
  • Serve the salmon cakes warm topped with lemon garlic aioli or tartar sauce. I highly recommend serving these with my herby lemon coleslaw.
  • Leftovers will keep refrigerated in an airtight container for 5 days. These are surprisingly delicious served cold and crumbled over a salad.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Canned Salmon Tip: Be sure to read your can labels. Canned salmon can come with skin and bones in it, or skinless and boneless. The skin and bone is more nutritious! The skin and bones dissolve when mixed together. But it definitely doesn’t look the most appetizing. Look for “skinless + boneless” canned salmon for these keto salmon cakes if preferred.
Substituting Canned Tuna, Crab or Chicken: You can definitely use canned tuna, crab or chicken in place of canned salmon. You’ll need the same amount, 18 ounces in total drained and all moisture squeezed out.
Using Fresh Salmon: I’ve made this using raw salmon that I’ve pulsed in my food processor. It just not as good. I actually prefer using canned salmon. I think the canned salmon is juicier from being packed in water. You could for sure use leftover cooked salmon to make these. For this recipe amount, you would need 18-ounces worth. Roughly 1.5 cups cooked and finely chopped salmon. It *may* need a little more mayonnaise to keep it juicy since it wasn’t packed in water.
Nut Free/Almond Flour Substitute: If you need these keto salmon cakes to be nut free, you can use pork rind panko! Or, if you don’t need it to be Whole30 + Keto you can use regular or gluten free panko or bread crumbs.
Dried Herbs: In a pinch, you could use dried herbs. But I really love the fresh herbs, adds tons of brightness.
Make Ahead: You can assemble these keto salmon cakes batter and store in the fridge covered in an airtight container for up to 3 days. Form patties and cook when ready.
Leftovers: Store leftover keto salmon cakes in an airtight container for up to 5 days in the refrigerator. These are delicious served cold. If you want to warm the keto salmon cakes either microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 8-12 minutes. But careful, because microwaved fish smells really strong.
Calories: 360, Total Carbs: 5.3g, Protein: 32.2g, Fat: 25.7g, Fiber: 0.4g, Net Carbs: 5g
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